faye's strawberry shortcake with cool whip

★★★★★ 2 Reviews
fayeglory avatar
By Faye Glory
from CARROLL, GA

I make the cake mix and substituted the oil for the applesauce 1/3 c for 1/3 cup. for the eggs I i only used 1 whole egg and the whites only from 3 more eggs. I washed strawberries and cut tops off, then sliced and used sugar substituted on it. soak the berries over night for more flavor.ONLY ABOUT 77 CALORIES each serving.

★★★★★ 2 Reviews
serves 36
prep time 20 Min
cook time 25 Min

Ingredients For faye's strawberry shortcake with cool whip

  • 1 box
    duncan hines moist deluxe - classic yellow cake (mix only)
  • 4
    eggs (1 whole and 3 extra whites)
  • 1/3
    unsweetened applesauce
  • 1 1/3
    water
  • 3 pt
    strawberries i used 3 pints sliced it comes out to 6.6 cups
  • 36 Tbsp
    cool whip lite
  • 20 pkg
    sugar substitute
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How To Make faye's strawberry shortcake with cool whip

  • 1
    Strawberries, WASH well, cut leaves and whitish top off. slice and put in big bowl with about 10 pks of any sugar substitute you like. Set over night in ref. Next day mix the cake mix using the applesauce for the oil, and use only 1 egg and then the whites only from 3 more eggs. i cook and give yolks to the dog. Mix well. divide the cake mix into 36 cups cakes, (DON'T USE cupcake PAPERS). spray cupcake pan well with PAM. pour in mix.bake for 16 to 18 mins or until done. let cool. when cool place in zip lock bag till you ready for them. I have alot of little butter bowls i place 1 cupcake in small bowl and break it up some,put about 3 tablespoons of strawberries and juice for them onto cake, and top with 1 tablespoon cool whip lite. then put lid on bowl and put all extras in the freezer. when i want one I set it out for about 25 mins to defrost and then eat it. My grandson love that they are prepackaged and just enough for him. They hold up a good while in freezer.
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